yourfavoritef1girlie
Culinary Explorer
Hey everyone, I wanted to share a delicious Turkish dish called İmam Bayıldı!
The name translates to "the Imam fainted," supposedly because it's so delicious that the Imam (a Muslim religious leader) fainted upon tasting it! Whether that's true or not, it's definitely worth trying. Plus, it's vegetarian-friendly! Give it a go and let me know what you think! ![Smiling face with smiling eyes :blush: 😊](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60a.png)
![Fork and knife with plate :fork_knife_plate: 🍽️](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f37d.png)
![Eggplant :eggplant: 🍆](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f346.png)
![Smiling face with smiling eyes :blush: 😊](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60a.png)
![Fork and knife with plate :fork_knife_plate: 🍽️](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f37d.png)
Ingredients:
- 4 medium-sized eggplants
- 1 onion, finely chopped
- 3-4 cloves of garlic, minced
- 2 tomatoes, chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped fresh mint (or 1 tablespoon dried mint)
- 1/4 cup olive oil, plus extra for drizzling
- Salt and pepper to taste
- Pinch of sugar
- Lemon wedges for serving
Instructions:
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Prepare the Eggplants: Cut the eggplants in half lengthwise. Score the flesh in a crisscross pattern, being careful not to cut through the skin. Sprinkle with salt and set aside for about 15 minutes. This helps to remove any bitterness.
- Prepare the Filling: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes. Add the chopped tomatoes, parsley, mint, salt, pepper, and a pinch of sugar. Cook for another 5 minutes, or until the mixture has thickened slightly.
- Stuff the Eggplants: Pat the eggplants dry with paper towels to remove excess moisture. Place them in a baking dish. Spoon the filling mixture evenly over each eggplant half.
- Bake: Drizzle the stuffed eggplants with the remaining olive oil. Cover the baking dish with aluminum foil and bake in the preheated oven for about 40-45 minutes, or until the eggplants are tender.
- Serve: Remove from the oven and let them cool slightly. Serve İmam Bayıldı warm or at room temperature, drizzled with a little extra olive oil and accompanied by lemon wedges.